Sweet Meat Za!

It is original. 

I didn’t follow a recipe. 

This creation reflects me.  My taste buds.  I’m begging  you to try it . . . to perfect it.  To give me your honest opinion. 

I call it . . . Sweet Meat-Za!  The accent is on the meat.  The Za! is best spoken as if you were a flamenco dancer . . . give the word some pizazz.

Maybe pound your fist on a table when you say this hearty dish. 

 

Sweet Meat-Za!

Ingredients

• 1/4 cup coconut oil
• 1 lb grass fed, ground beef
• 1 medium onion, chopped
• 1 clove garlic, diced (or 1/4 tsp garlic powder)
• 1 tsp cinnamon
• 1 can diced tomatoes
• 1/3 cup ketchup
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup maple syrup
• dash of rosemary

Sweet Potato Icing

• 2 lbs boiled, quartered sweet potatoes (I washed the buds and left the skin on)
• 1/4 cup butter
• 1 tsp cinnamon

Directions

Turn oven on to 375 degrees Fahrenheit.

Wash and cut sweet potatoes.  Bring a pot of water to a boil and add your sweet potatoes.  Once soft, drain.  Beat potatoes in a mixer with butter and cinnamon until fluffy.  Set aside.

Heat coconut oil in a cast iron skillet.  Add chopped onion and fresh garlic.  Sauté until translucent. 

Offer your {hopefully} thawed ground beef to the hot skillet and brown, allowing it to dance with your onion and garlic. 

Once thoroughly cooked, stir in the diced tomatoes, maple syrup, and ketchup.  Add cinnamon, salt, pepper and rosemary.  Mix thoroughly and allow to simmer for approximately 10 minutes.

Once the liquid has boiled down, like a cake, ice the Meat-Za!  with your mashed sweet potatoes.

Place skillet in the oven for as long as you like . . . we had to get dinner on the table.  As a result, I baked our Sweet Meat-Za! for 15 minutes.  But if you like a firmer top, bake longer. 

This happy baby enjoyed her Sweet Meat-Za!

See how we store our Tropical Traditions Coconut Oil!

Linking up with Kelly, The Kitchen Kop (I really like her) for Real Food Wednesdays.

How To Store Coconut Oil

We buy in bulk.

And yes, I know that Y2K has already occurred.  It is just . . . well . . . cheaper to buy coconut oil in bulk.  (And honey for that matter.)

I like Tropical Traditions.

I wait until Tropical Traditions has a sale (they have lots) . . . either a percentage off your order or free shipping.  Sign up for their newsletter or follow them on Twitter and you will be alerted for a chance to save money!

I jump on the chance for free shipping . . . because five gallons of coconut oil is heavy.  

Translation:  EXPENSIVE.

I don’t keep my 5 gallon tub out on the counter.  There isn’t enough room for it and my Vitamix.  Plus, it is hard to get good leverage to extract the oil for cooking simple cheese eggs or bull's-eyes (recipe coming soon). 

 

I just spoon out a gallon’s worth at a time. 

Actually, my strong sons do the ladling.

I use what used to be a Tropical Traditions Coconut Flake container.

This container sits by my Vitamix, espresso machine, and stove, the area of my kitchen with the most action.

Get your tub today or ask for it for Christmas!

Not sure what to use coconut oil for?  Check out my recipe section.  I use coconut oil in lieu of butter, in addition to butter, for cuts, diaper cream, and massage oil with essential oils.

This article contains affiliate links . . . but I actually USE the products in my kitchen on a DAILY basis.

Curried Butternut Squash Soup

Never much appreciated butternut squash . . . until last week. 

I think I might include this item in my gardening plans this year.

I enjoyed (yet another) Nourished Kitchen concoction so much, it replaced my afternoon latte from my nifty espresso machine (which currently features a rebate).

Um. . . . that should speak volumes to you about said Curried Butternut Squash soup from The Nourished Kitchen.  (Seriously, you really should consider subscribing to Jenny’s dinner menu plans (yes, I am an affiliate) . . . rich . . . yummy . . . . delicious . . . and easy (in a whole foods kind of way).

And this soup that I’m about to give you the recipe for (with Jenny’s permission)  . . . is great for the dairy-free family.

Ingredients

• 1/4 cup coconut oil
• 2 shallots, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 1-inch knob ginger, peeled and grated
• 1 large butternut squash, peeled, seeded and chopped
• 1 tsp curry powder
• 2 cups chicken stock (I’ll give you my recipe soon!)
• 2 cups coconut milk

Directions

1. Melt coconut oil in a heavy-bottomed stock pot over a moderate flame, then toss in shallots, garlic and ginger, frying until fragrant and translucent.
2. Stir in chopped squash and fry until fragrant, about three or four minutes.
3. Stir in curry powder, chicken stock and coconut milk.
4. Continue cooking for thirty minutes or until the squash is soft, then process in a Vitamix or with a food mill until smooth and uniform.

You won’t regret making this soup.  You might even cry when it is gone.  I almost did. 

Tummy Time Tuesday (late): Popcorn

I used to think that popcorn could only be made in the microwave.

Yup. 

Not proud of that admission, but it is the truth.

However, since going granola I have discovered a much tastier kind of popcorn called homemade. 

The best part(s) about homemade popcorn:

• it’s cheap
• it’s yummy
• it is a whole lot healthier
• you can make lots of flavors

Ingredients:

• coconut oil (I use Tropical Traditions.)
• popcorn (I get mine from SBNF.)

Optional ingredients:

• salt
• peanut butter
• ground flax seed or wheat germ
• honey
• Frontier White Cheddar Cheese powder

Directions:

Heat approximately 2 Tbsp of coconut oil in a pan over high heat. 

Add popping corn once the oil is hot.  The amount of corn is between 1/4 to 1/2 cup.  I often don’t measure, much to the dismay of my number-minded husband.  I just make sure the corn covers the bottom of the pan.  I will often add salt at this point so it is pre-mixed.  Do this if you are lazy like me.  Or you can wait and make salted and buttered popcorn. 

 

Reduce heat to medium and cover.

Allow the pan to remain on the burner until the popping slows down to only a few pops every second. 

Serve it up!

If you want flavored popcorn, heat up a huge spoon of peanut butter, 1/4 cup of maple syrup or honey, and a dollop of coconut oil.  Stir until thoroughly mixed over medium heat (in a pan, of course).  With a gracefully large spoon, swirl and delicately mix into your freshly made popcorn.  Add wheat bran or ground flax for some extra nutrition.

And if that isn’t enough taste for you, melt some butter.  Douse you popcorn with it and sprinkle the Frontier White Cheddar Cheese.  Mix thoroughly.

Now you know what we have for snacks. 

B.E.E. 90x Challenge: Check-In

But He knows the way I take;

When He has tried me, I shall come forth as gold. 

My foot has held fast to His path;

I have kept His way and not turned aside.

I have not departed from the command of His lips;

I have treasured the words of His mouth more than my necessary food.

Job 23:10-12

______________________

The B.E.E. 90x Challenge isn’t about outdoing someone . . . or striving to achieve perfection . . . or completing the goal precisely. 

It’s about taking 90 days unto the Lord.  It’s about setting an attainable goal.  A goal with a boundary.  A goal with a finite date.  Not something you attempt to do for an entire year.

That doesn’t mean you will quit after 90 days . . . but it makes your task doable . . . smaller . . . manageable. 

30 days makes a habit.  Perhaps after 90 days your habit will become a lifetime commitment.  You won’t even think of it as a New Year’s Resolution – which was/is the VERY LAST thing I wanted the B.E.E. 90x Challenge to be for me . . . for you. 

B for Bible . . . if you read my Daybook, you know that I had to reroute my reading plan.  I had to chart a new course due to only having so many hours in the day . . . I want quality not quantity with the Lord.  By all means, if the Lord has called you to reading the Bible in 90 days, I WANT YOU TO.  But after conversing with the Hottie . . . I know that I was setting myself up for failure.  The time that I do carve out with my Lord needs to be rich.  I need a few words that I can chew on throughout the day.  I also wanted to be in harmony with the Hottie . . . and he is reading through the Bible chronologically. 

It became an easy decision.  It will also give us great opportunities for conversation.  We will grow closer as a result of fellowshipping over the same text.  Perhaps he will even join me for coffee a few times, especially since I made some vanilla syrup for our lattes (thanks Kristen).

This weeks readings are as follows:

• Monday . . . . Job 24-28
• Tuesday . . . . Job 29-31
• Wednesday . . . . Job 32-34
• Thursday . . . . Job 35-37
• Friday . . . . Job 38-39
• Saturday . . . . Job 40-42
• Sunday . . . . Genesis 12-15

E is for Eating . . . Still abiding by the general guidelines of Eat Fat Lose Fat and reiterated by Kim who is hosting the Eat Fat Lose Fat Challenge.

• Eat three meals a day, trying to avoid snacks unless you are pregnant, nursing or have health challenges
• Consume coconut oil 15-20 minutes before each meal (I use Tropical Traditions)
• Eat a serving of a high calcium food at each meal (bone broth, raw milk, whole milk yogurt or kefir, coconut milk tonic)
• Eat a serving of fermented food (beverage, veggie, yogurt) at least once/day. The goal is to eat one at every meal.  And I promise that I will finally give you my water kefir soda recipe in the near future! 
• The Eat Fat Lose Fat plan focuses on a lower carbohydrate menu but NOT an avoidance of all carbohydrates. God made carbs . . . so we can’t neglect them. 

E is for Exercising . . . You could find me moving to Leslie Sansone Walking DVD, Wii Biggest Loser, and Biggest Loser Yoga.  Soon . . . I’m going to be telling you about Wholy Fit with a fabulous giveaway at the end of the 90 days! 

How did your first week go?  Any successes?  Any points for prayer?

Tummy Time Tuesday: Brussel Sprouts

Your taste buds are supposed to change every seven years.   I’ve also heard that in order for a child to learn to like something unusual, you have to present the new food to them something like seven times. 

Seven is a good number. 

I should have cooked seven brussel sprouts last week.  Maybe more than the adults would have enjoyed dinner.  But I didn’t. 

However, I will continue to introduce my children’s taste buds to all varieties of God’s garden veggies and to see if my new taste buds like brussel sprouts as a grown-up (though I NEVER remember having them as a child).

Jodi liked it.  Brian liked it.  Mussie probably would have liked it.  But that is all.

I followed the directions.  I was worried that if I didn’t . . . they would become bitter.  That is what happens when these vegetables see too much heat.

(NOTE:  the below paragraphs really don’t relate to this blog post what-so-ever.  I have tried to delete this section several times . . . but each time my finger contacts the delete button . . . I feel like I am supposed to leave my grasping of straws to connect a biblical application to my parboiling of brussel sprouts.  So if you are confused by my short Bible lesson . . . so am I.  BUT it is supposed to be included in this post.  For whoever God wants to be reminded of this lesson . . . I pray it blesses you.  By the way, it comes from Beth Moore’s study, Living Beyond Yourself.)

Kind of reminds me what I read in my Bible study this morning.  It actually doesn’t totally relate, but nevertheless, here is some food for your soul, as well as your stomach.

Philippians 4:4 tells us to “Rejoice in the Lord always,  I will say it again:  Rejoice!”  So no matter what your circumstances . . . perhaps you are finding yourself in some hot water like my brussel sprouts (I’m reaching here), rejoice. 

Beth Moore eloquently expands on Philippians by saying, “Through his trials Paul learned something I believe God desires for all believers to learn:  the presence, purpose, and power of God is best discovered through difficulty.  How encouraging to recognize that Paul did not discover the strength to leave his circumstances (Acts 16:16-40); he discovered the strength to stay.  Because he did, places for a jailer and his entire family were reserved in the Lambs book of life!”

Truly something to rejoice about.  Look around you . . . look at the good and seemingly bad in your life.  Don’t let yourself be overcooked.  Choose to rejoice, instead of becoming bitter. 

Tasty Brussel Sprouts –

almost Sweet Brussel Sprouts

Ingredients

• 1 lb fresh brussels sprouts
• 4-6 Tbsp coconut oil or butter
• 1/2 onion, chopped
• Salt and Pepper
• 1 teaspoon lemon juice
• 1/4 cup chopped almonds

Directions

Remove any slightly mysterious looking leaves and send the stem of the brussel sprout to the gallows. 

Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through.  If your green ball is looking deflated . . . you boiled the little guy too long.

Drain the bobble-head-like brussel sprouts in a colander and run cold water to stop the sprout from cooking and allow them to keep their vibrant youthful green color. 

Cut the sprouts into halves (or quarters).

Heat 2-3 Tbsp of coconut oil in a skillet on medium heat. Add the onions and cook until translucent, about 4-5 minutes.

Add 2-3 Tbsp more of coconut oil  and the brussels sprout quarters. Increase the heat and cook for several more minutes. Remember an overcooked brussel sprout is a bitter brussel sprout!

Salt and pepper to taste, while the brussels sprouts are cooking.

Remove the pan from the heat, stir in the lemon juice and add the almonds.

Pairs perfectly with couscous . . . which we had leftover from an amazing Algerian meal that my friend, Sarah, had made earlier in the week. 

Serves 6-8.

The Last Birthday Bash Giveaway -- Tropical Traditions Coconut Oil

This giveaway is deceiving, in a good way. You may dismiss my very last giveaway of the Blog's Birthday Bash thinking . . .

"Coconut oil? Won't that make me fat? Isn't it unhealthy?"



Friend, this is a fine little giveaway that can actually help out your grocery budget for a month and possibly slenderize your waistline!

I absolutely LOVE coconut oil.

Let me tell you how I use it. This is NOT an endorsement for you to use it in such a way. In fact, I chose to do these things on my volition . . . some of these are MY ideas and others were suggested to me by my friends. They are NOT scientific facts, NOR are they endorsed by Tropical Traditions.

Don't you love how overly honest I have to be about this? (Thanks new FTC laws for bloggers.)

(Note: I even used coconut oil this way before Tropical Traditions sent me a free sample to review.

And here is another Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.)

That said, I have tried other coconut oils and hands down, Tropical Traditions is my favorite. I HAVE to have it in my pantry! In fact, it has a permanent home on the kitchen counter top next to my Vita Mix and compost bucket!)

• lathered on top of toast
• a dollop in a smoothie
• to coat the pan when making cheese eggs, omelets, or sauteed veggies
• to lubricate a sore baby bottom painted with a diaper rash
• to soften, clean, and heal a flesh wound
  
• to moisturize my dry face in the winter
  
• mixed in with fresh fruit
• in lieu of butter when I make whole wheat bread or other baked items
  
• as one of two oils in my homemade granola
• a spoonful to ward off sickness
• a spoonful when we are sick to heal quicker
• for dessert when mixed with peanut butter, cocoa and honey
• simply every day because it supports my thyroid and weight loss

I love coconut oil! And I want you to, too!!! Please try this stuff out!

Want to know what you are playing for?

Giveaway #7
Tropical Traditions 32 ounce jar of Virgin Coconut Oil

RULES

Please, please, please . . .do not put more than one entry per comment. I will be using www.random.org to pick the winners. So if you would like for your comments to count, leave individual comments.

All options are worth 1 entry, unless otherwise stated.

1. (Mandatory) Click on the link and subscribe to the Tropical Traditions Newsletter.
   
2. Tweet about this giveaway, making sure to include @GranolaMom4God and leave a comment back at the blog.
3. Become one of my fans through Google Connect if you aren't already!
   
4. Become a follower of me on Twitter or Facebook . . . leave separate comments for this.
   
5. Watch this video and come back and tell me what you learned about how Virgin coconut Oil is made!
   
6. Put my blog, http://www.granolamom4god.com, on your blog roll in a continuously visible location, not just a blog post.
   
7. Grab my button and place it on your blog for all to see!
8. Visit Tropical Traditions recipe website and tell me what recipe you would like to try (1 entry). Make that recipe, blog about it, or send me a picture of your coconut creation and earn 5 entries! (Leave 5 comments)
   
9. Buy something from Tropical Traditions. When they ask you how you heard about Tropical Traditions, list my sponsor id (5498794)and you'll get a free book called How it has changed people’s lives, and how it can change yours! by Brian and Marianita Shilhavy, with your order. (I won't make any money off of this . . . but I will get a coupon for other Tropical Traditions products.) This is worth 10 entries!
   

Remember, only #1 is mandatory. The rest of the entries are optional, but you MUST comment separately for each one.

The Fine Print: I will email you when you have won. You cannot win more than one giveaway. I must have your email address to alert you to your prize. You can include that in your comment or email me separately at thegranolamom4god@gmail.com. You must respond within 24 hours.

Contest ends 10/20/09

Granola Mom's Favorite Granola

I love coconut oil and attempt to put it into anything and everything. I decided that it was silly to continue to buy granola at the store for a ridiculous price. Thus, I have been making my own about once a week. This is by far my favorite recipe because it is simple and it tastes good. It is easy to modify, my kiddos LOVE it, and my husband devours it (often with a handful of carob chips)!

INGREDIENTS
8 cups quick-cooking oats (I use regular rolled oats)
1 cup unsweetened flaked coconut
3/4 cup chopped almonds (or any other type of nut you desire)
1/2 cup coconut milk
1/4 cup virgin coconut oil
1/4 cup olive or peanut oil
1/2 cup honey
1 teaspoon vanilla
1/2 cup dried cranberries, raisins, or dates

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.

While the oats are toasting, combine the coconut milk, coconut oil, peanut oil, and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries or other dried fruit. Store in an airtight container at room temperature.

Please note: For every extra cup of ingredients add 2 tablespoons of oil and 2 Tablespoons of honey.

I encourage you to become a fan of coconut oil!